Comparing submerged and solid-state fermentation of agro-industrial residues for the production and characterization of lipase by Trichoderma harzianum

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dc.contributor.authorCoradi, Gilberto Victor [UNESP]
dc.contributor.authorDa Visitação, Viviane Loiola [UNESP]
dc.contributor.authorDe Lima, Evandro Antônio [UNESP]
dc.contributor.authorSaito, Larissa Yumi Tsuchida [UNESP]
dc.contributor.authorPalmieri, Darío Abel [UNESP]
dc.contributor.authorTakita, Marco Aurélio
dc.contributor.authorOliva Neto, Pedro de [UNESP]
dc.contributor.authorDe Lima, Valéria Marta Gomes [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionInstituto Agronômico (IAC)
dc.date.accessioned2014-05-27T11:29:34Z
dc.date.available2014-05-27T11:29:34Z
dc.date.issued2013-06-01
dc.description.abstractLipase production by Trichoderma harzianum was evaluated in submerged fermentation (SF) and solid-state fermentation (SSF) using a variety of agro-industrial residues. Cultures in SF showed the highest activity (1.4 U/mL) in medium containing 0.5 % (w/v) yeast extract, 1 % (v/v) olive oil and 2.5 C:N ratio. This paper is the first to report lipase production by T. harzianum in SSF. A 1:2 mixture of castor oil cake and sugarcane bagasse supplemented with 1 % (v/w) olive oil showed the best results among the cultures in SSF (4 U/g ds). Lipolytic activity was stable in a slightly acidic to neutral pH, maintaining 50 % activity after 30 min at 50 C. Eighty percent of the activity remained after 1 h in 25 % (v/v) methanol, ethanol, isopropanol or acetone. Activity was observed with vegetable oils (olive, soybean, corn and sunflower) and long-chain triacylglycerols (triolein), confirming the presence of a true lipase. The results of this study are promising because they demonstrate an enzyme with interesting properties for application in catalysis produced by fermentation at low cost. © 2012 Springer-Verlag and the University of Milan.en
dc.description.affiliationDepartamento de Ciências Biológicas Universidade Estadual Paulista (UNESP) Campus de Assis, Assis, SP
dc.description.affiliationCentro de Citricultura Instituto Agronômico de Campinas, Cordeirópolis, SP
dc.description.affiliationUnespDepartamento de Ciências Biológicas Universidade Estadual Paulista (UNESP) Campus de Assis, Assis, SP
dc.format.extent533-540
dc.identifierhttp://dx.doi.org/10.1007/s13213-012-0500-1
dc.identifier.citationAnnals of Microbiology, v. 63, n. 2, p. 533-540, 2013.
dc.identifier.doi10.1007/s13213-012-0500-1
dc.identifier.issn1590-4261
dc.identifier.issn1869-2044
dc.identifier.lattes4638952263502744
dc.identifier.orcid0000-0001-9378-9036
dc.identifier.scopus2-s2.0-84878020434
dc.identifier.urihttp://hdl.handle.net/11449/75496
dc.identifier.wosWOS:000319074600014
dc.language.isoeng
dc.relation.ispartofAnnals of Microbiology
dc.relation.ispartofjcr1.407
dc.relation.ispartofsjr0,479
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectCassava cake
dc.subjectCastor bean
dc.subjectCorn husk
dc.subjectLipase
dc.subjectSolid-state and submerged fermentation
dc.subjectSugarcane bagasse
dc.subjectTrichoderma harzianum
dc.subjectGlycine max
dc.subjectHelianthus
dc.subjectHypocrea lixii
dc.subjectManihot esculenta
dc.subjectRicinus communis
dc.subjectZea mays
dc.titleComparing submerged and solid-state fermentation of agro-industrial residues for the production and characterization of lipase by Trichoderma harzianumen
dc.typeArtigo
dcterms.licensehttp://www.springer.com/open+access/authors+rights
unesp.author.lattes4638952263502744[7]
unesp.author.orcid0000-0003-0841-6257[5]
unesp.author.orcid0000-0001-9378-9036[7]
unesp.campusUniversidade Estadual Paulista (Unesp), Faculdade de Ciências e Letras, Assispt

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